A warming seasonal dish with a fusion of flavours, perfect for winter evenings
Prep:20 mins Cook:40 mins
Nutrition per serving
2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potatoes, cubed
1 red pepper, deseeded and chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomatoes
200ml red wine
300ml vegetable stock
75g bulghar wheat
4 spoonfuls Greek yogurt
a little grated vegetarian cheddar cheese
In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulghar wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulghar wheat is cooked and the liquid has been absorbed.
Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
SELECT p.ID, p.post_title, rd.recipe_data_ref_id, rd.photo_file_name, rd.photo_src, rd.skill_level FROM bbc20may18_posts p LEFT JOIN bbc20may18_term_relationships tr ON (p.ID = tr.object_id) LEFT JOIN bbc20may18_recipes_data rd ON (p.ID = rd.recipe_post_id) WHERE (tr.term_taxonomy_id IN ( 312, 164 )) AND p.post_type = 'bbc_recipes' AND (p.post_status = 'publish' OR p.post_status = 'private') AND p.ID <> 5607 GROUP BY p.ID ORDER BY p.post_date DESC LIMIT 0, 16